Easy and delicious Veg recipes

Friday 17th Sep 2021 |

Discover Great Veg has teamed up with Nadia’s Healthy Kitchen to share three easy and tasty ways to enjoy the green leafy vegetables kale, spinach and cavolo nero.

With options for lunch, dinner and snacking, the mouth-watering recipes for Spinach Patties with Lemon Chilli SpaghettiVegan Cavolo Nero Sausage Rolls and Kale Sweet Potato Hash also benefit from the nutrients found in each green.

  • Spinach is rich in folate and a source of vitamin A, which promotes healthy and clear skin and vision, and vitamin C which aids the growth of healthy connective tissue to support the organs and also wound healing. 
  • Kale is an excellent source of vitamins K, A and C, contains useful amounts of manganese, copper and phytochemicals and is rich in lutein, an antioxidant that can help keep eyes healthy. 
  • Cavolo nero is a good source of vitamins A and C, lutein and vitamin K, as well as being a source of fibre and calcium and containing manganese, copper and iron.

Easy and delicious Veg recipes – Spinach Patties with Lemon Chilli Spaghetti

Serves – 4

Easy and delicious Veg recipes

Ingredients

  • 1 x 400g can chickpeas, drained and rinsed
  • 100g spinach
  • 15g fresh coriander
  • 100 oats
  • 2 garlic cloves, crushed
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp garam masala
  • 1/2 tsp chilli powder
  • Salt & black pepper to taste
  • 1 tbsp lemon juice
  • 1 tsp baking powder
  • Oil for frying

For the spinach patties

For the pasta

  • 200g Spaghetti, cooked according to pack instructions
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1/2 tbsp chilli flakes
  • Juice of 1 lemon
  • 1 tbsp tomato purée
  • 1 vegetable stock pot
  • 60ml water
  • 50g spinach, chopped
  • 50g peas, thawed
  • 5 sun-dried tomatoes, finely chopped
  • Handful of fresh coriander, chopped

Method

To make the patties – add all the spinach pattie ingredients into a food processor and blitz until you have a smooth mixture. Shape into 12 patties (I used an ice cream scoop for ease), then arrange on a tray lined with parchment paper and refrigerate for 1 hour.

Heat oil in a large frying pan, and cook the patties for around 4 minutes, then flip and cook for another 4 minutes on the other side. Make sure the patties are piping hot before transferring them onto a plate lined with kitchen towels. 

To make the spaghetti – Heat 1 tbsp of olive oil in a pan, then cook the garlic and chilli flakes for 1 minute.

Add in the lemon juice, tomato puree, vegetable stock, spinach, peas, sun-dried tomatoes and water, then cook for another couple of minutes. Fold in the cooked spaghetti and cook until heated through.

Take off the heat and sprinkle chopped fresh coriander on top. Serve hot with the patties.

Enjoy! 

Easy and delicious Veg recipes – Vegan Cavolo Nero Sausage Rolls 

Makes – 8

Easy and delicious Veg recipes

Ingredients

  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1/4 onion, chopped
  • 100g cavolo nero, central ribs removed and chopped finely
  • 2 tbsp lemon juice
  • 2 tbsp tomato puree
  • 5 tbsp water
  • 1 ½ tsp paprika
  • ½ tsp chilli powder
  • 5 vegan sausages, cooked according to pack instructions
  • Salt & pepper
  • 375g ready rolled puff pastry

Method

Preheat your oven to 200C/180C fan.

Heat the olive oil in a pan and cook the onions for 5 minutes. Add the garlic, cavolo nero, lemon juice, water, tomato puree and spices and cook for a few minutes until the cavolo nero is wilted.

Break up the sausages into the pan and season with salt & pepper. Mash everything up using a potato masher until everything is well combined and heated through.

Allow to cool before moving onto the next step.

Roll out the puff pastry sheet and cut into 2 even rectangles. Spoon the filling along one long edge of pastry strip. Brush the other long edge with dairy-free milk or egg wash. Roll up to enclose filling and form rolls. Cut each roll diagonally into 4 pieces. Place on a greased baking tray and brush the top with more dairy-free milk/egg wash. Sprinkle some sesame seeds on top and bake for 20-25 minutes until golden brown.

Leave to cool a little and enjoy!

Easy and delicious Veg recipes – Kale Sweet Potato Hash

Serves 4

Easy and delicious Veg recipes

Ingredients

  • 1 large sweet potato, peeled and cubed (around 300g)
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 (400g) can kidney beans
  • 60ml (4 tbsp) water
  • 100g kale
  • 2 tbsp tomato puree
  • Juice of 2 lime
  • 2 tsp paprika
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp chilli powder
  • Salt & pepper to taste

Method

Preheat oven to 220C/200C fan/425F.

Arrange the sweet potato cubes onto a baking tray. Sprinkle with salt & pepper and drizzle with a little bit of olive oil. Give it a quick toss, then bake for 25-30 minutes until soft.

Heat 1 tbsp olive oil in a pan, then add garlic and cook for 1 minute.

Add the beans, kale, water, tomato puree and lemon juice and cook for another few minutes until the kale starts to wilt.

Add the paprika, oregano, cumin, coriander and chilli powder and season to taste with salt & pepper.

Add the cooked potatoes and give everything a quick toss, then cover and cook on a low heat for 7-10 minutes until heated through.

Serve hot with sour cream, fresh coriander and avocado. Enjoy!

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